Cajun Caviar Marinated Salad Recipes

CLASSIC TEXAS CAVIAR

Steps:

• Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.

COWBOY CAVIAR

Steps:

• To make the dressing, in a small bowl whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste (I like 1 teaspoon).
• In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.

BLACK-EYED PEA SALAD

Steps:

• In a medium salad bowl, combine peas, onion, green pepper and garlic. Stir together all remaining ingredients and pour over vegetable mixture. Chill, covered for at least 12 hours.

CAJUN CAVIAR

Steps:

• Combine all ingredients and mix well.
• Cover and refrigerate for at least 2 hours, but overnight is best.
• Keep chilled until ready to serve with tortilla chips, corn chips or crackers.

CAJUN CAVIAR

Steps:

• In a heavy skillet, heat 1 stick butter to sizzling.
• Saute' shrimp and crawfish on high heat for 4 minutes, then remove with slotted spoon, draining juices back into pan.
• Finely chop, but do not puree, seafood in food processor and set aside.
• Mince onions, celery and green pepper in food processor, then place in sieve to drain off excess liquid.
• Preheat skillet, adding the remaining stick of butter.
• Add creole seasoning and vegetables and saute' on high heat for 5 minutes.
• Reduce heat and stir in basil, thyme,garlic and cook for 5 minutes longer.
• Add seafood, Worcestershire, flour and tomato paste to the vegetable mixture. Cook and stir for 5 minutes.
• Add the green onions, salt, and hot sauce to taste and cook for 5 more minutes.
• Serve warm, spread on crusty French bread slices. Garlic bread slices are also good too!

CAJUN SEASONING

Steps:

• In a small bowl, combine paprika, garlic powder, Italian seasoning, salt, cayenne pepper, thyme, and onion powder. Store in an airtight container.

CAJUN CAVIAR MARINATED SALAD

Steps:

• Combine the black-eyed peas, onions, peppers and 1/2 of the cilantro in a large serving bowl.
• Add the lime juice, oil, garlic, honey, salt and cumin to blender and blend until emulsified. Add the dressing to the pea mixture and toss gently. Refrigerate overnight.
• Garnish the salad with the remaining cilantro and serve, cold, with croustades on the side.

CAJUN CAVIAR :: RECIPES :: CAMELLIA BRAND

Steps:

• Directions: Combine thyme, parsley, rosemary, garlic, bay leaves, and peppercorns on a large square of cheesecloth. Bring together ends of the cheesecloth and tie with a kitchen twine to secure contents. Rinse and sort beans and peas. In a Dutch oven, add beans and peas, stock, butter, onion, cheesecloth satchel, salt, and 1 teaspoon Cajun seasoning. Bring to a boil over medium-high heat. Reduce heat to a simmer on low to medium-low heat and cover, stirring occasionally, until tender, about 60 to 90 minutes. In a small bowl, whisk together oil, vinegar, lime juice, and remaining 1 tablespoon Cajun seasoning; set aside. In a large bowl, combine beans mixture, tomato, pepper, corn, onion, cilantro, and garlic. Add oil mixture to bean mixture, tossing to combine. Cover and chill for up to 2 hours. Serve with tortilla chips, if desired.

BLACK-EYED PEA SALSA

Steps:

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.